Tandoori Chicken Tikka Kebab

Ingredients

• 2–3 largechicken breasts, cut into cubes
• 4 tbspfat-free yoghurt (or full-fat yoghurt)
• 2 tbsptandoori masala spice blend powder (or garam masala)
• 2 clovesgarlic, crushed
• 1lemon (½ juiced and ½ cut into wedges to serve)
• as neededspray oil
• 6 dropsred food colouring (optional)
• 1 tbspchopped coriander, to sprinkle over the chicken after cooking
• as neededside salad of lettuce, cucumber, tomatoes and onion
• as neededmint raita

Instructions

1. 1

   Prepare skewers

   If using wooden skewers, soak them in water while you prepare the chicken. Trim them to fit the pan or tray you plan to use.

2. 2

   Mix marinade

   In a bowl or food bag, combine the yoghurt, tandoori masala, crushed garlic and juice from half the lemon.

3. 3

   Add colouring

   If you want a red finish, mix in the red food colouring.

4. 4

   Coat chicken

   Add the cubed chicken and stir until each piece is covered in the marinade.

5. 5

   Marinate chicken

   For the best results, cover and refrigerate for 2 hours. If you are short on time, thread the chicken straight away; it will still be tasty.

6. 6

   Thread skewers

   Thread the chicken pieces onto the prepared skewers. You should have enough chicken for about 4–6 skewers.

7. 7

   Choose cooking method

   Cook the skewers using one of the methods below: a pan or griddle, an air fryer, an oven, or a barbecue or grill.

8. 8

   Cook in pan

   Spray a pan or griddle with oil and heat it to medium. Cook the skewers for about 20 minutes, turning them once after 10 minutes.

9. 9

   Air-fry skewers

   Preheat the air fryer to 180°C for 5 minutes. Spray the skewers with oil and air-fry for about 15 minutes; there is no need to turn them halfway through.

10. 10

    Bake in oven

    Spray a foil-lined tray with oil. Cook the skewers in a preheated oven at 200°C fan or 220°C conventional (425°F/Gas mark 7) for about 25 minutes, turning them halfway through.

11. 11

    Grill or barbecue

    Spray the barbecue or grill with oil and cook the skewers over medium-high heat for 20 minutes, turning them once halfway through.

12. 12

    Check chicken

    Whichever cooking method you use, check that the chicken is cooked all the way through.

13. 13

    Finish with coriander

    If using it, sprinkle finely chopped coriander over the chicken when serving.

14. 14

    Serve skewers

    Serve with salad, mint raita and a lemon wedge, or pair with rice or serve in a wrap.

What is chicken tikka?

Chicken tikka is a dish of marinated chicken cooked in pieces, often served as a starter or alongside a meal. This version takes inspiration from the tandoori-style flavours familiar from UK Indian restaurant and takeaway menus.

Yoghurt carries the spices over the chicken, while garlic and lemon bring savoury and tangy notes. Skewering the pieces makes them easy to cook and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 107 calories, 17g protein, 4g carbs, 2g fat.

The chicken provides most of the protein, while the yoghurt and spray oil contribute some of the fat. The small amount of carbohydrate comes mainly from the yoghurt, lemon and spices; add rice or a wrap if you want a more filling plate, or serve with the salad and raita.

The marinade

Spice blend: Tandoori masala gives the chicken its characteristic seasoned flavour. Garam masala is offered as an alternative, though the flavour will differ.

Yoghurt and lemon: Fat-free yoghurt makes a light coating, and lemon juice adds brightness. Full-fat yoghurt can be used instead.

Marinating and threading

Marinating: Two hours in the fridge gives the flavours time to mingle, but the recipe also works if you thread the chicken straight after coating it.

Skewers: Soaking wooden skewers while you prep helps prepare them for cooking. Cut them to fit your chosen pan or tray before threading on the chicken.

Choosing how to cook

Air fryer: This method uses 180°C and takes about 15 minutes after a 5-minute preheat. The recipe says the skewers do not need turning during air-frying.

Pan, oven or grill: The pan and barbecue or grill methods take about 20 minutes, while the oven method takes about 25 minutes. Turn the skewers once halfway through for these methods.

Doneness and serving

Check: Cooking times are approximate, so check that the chicken is cooked throughout before serving. Pieces cut to a similar size are easier to cook evenly.

Finish: Chopped coriander and lemon wedges add a fresh finish. Serve with the listed salad and mint raita, or choose rice or a wrap for a more substantial meal.

Making it ahead

The chicken can be coated in the marinade ahead of cooking and kept chilled while it marinates. For a quicker meal later, the recipe description also notes that the kebabs can be made ahead and frozen.

Recipe notes & tips

• Cut the chicken into similarly sized cubes so the pieces cook at a similar rate.
• Use a food bag for mixing the marinade if you want to coat the chicken without dirtying a bowl.
• Soak wooden skewers while preparing the chicken and trim them to suit your cooking equipment.
• If marinating for 2 hours, keep the chicken covered in the fridge.
• Keep an eye on the skewers towards the end of cooking and check that the chicken is cooked throughout.
• Add coriander and lemon wedges just before serving for a fresh finish.

Variations

• Use garam masala: Swap it for the tandoori masala, bearing in mind the flavour will be different.
• Choose full-fat yoghurt: Use it in place of the fat-free yoghurt in the marinade.
• Skip the colouring: Leave out the red food colouring for a naturally coloured finish.
• Make it a main: Serve the skewers with rice or tuck the chicken into a wrap.
• Change the cooking method: Use the pan, air fryer, oven, barbecue or grill method that suits your kitchen.

Common mistakes to avoid

• Skipping the skewer soak: Soak wooden skewers while prepping, then trim them to fit your pan or tray.
• Crowding the skewers: Leave a little room between chicken pieces so they are easier to cook evenly.
• Forgetting to turn: Turn the skewers once halfway through when using the pan, oven, barbecue or grill methods.
• Relying only on the timer: Check that the chicken is cooked throughout, as cooking times can vary.
• Marinating at room temperature: Leave the chicken to marinate in the fridge for the suggested 2 hours.

How to store

The recipe description says the kebabs can be made ahead and frozen. Once cooked, cool leftovers promptly, keep them covered in the fridge and use within 2 days; reheat until piping hot throughout.

Frequently asked questions